If you’re like me; you can’t get enough pumpkin this time of year. So, get that pumpkin fix by whipping up some Mini Pumpkin & Pecan Pies. Don’t let their compact size fool you. These little babes pack all that pumpkin spice flavor you expect from their standard size counterparts. Of course, a little bit of brandy in the filling doesn’t hurt either.
RECIPE: Makes 24 mini pies
Filling:
1 can pumpkin, 15oz
2 eggs
3/4 cup sugar
1 t cinnamon
1 T pumpkin pie spice
1 can evaporated milk, 12oz
2 T brandy
1/4 t salt
Pecans (optional)
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6 oz cream cheese
2 cups sifted all-purpose flour
2 sticks butter
METHOD:
1. Preheat oven to 350 degrees. To make the crust, allow the butter and cream cheese to reach room temperature. Combine ingredients in a medium bowl or food processor and mix well on a low speed. Place the dough in plastic wrap and chill for 2 hours. Flour the prep area and roll the dough to a thickness of 1/4 in. Use a biscuit or cookie cutter to cut dough into circles.
2. Transfer the dough rounds to a well greased muffin tin and use your fingers to form to the shape of the muffin tin.
3, Make the filling by first combining the eggs and sugar in a large bowl until the mixture is lemon colored. Add the remaining ingredients and mix well.
4. Use a tablespoon to fill each mini pie with filling. Top each pie with a single pecan. Wipe any spills from the top of the muffin tin. Transfer the pies to the heated oven and cook for 25-30 minutes. Remove from the oven and allow to cool on a cooling rack. Run a sharp knife around the edge of each pie to loosen and life from the pan.
